Pizza Shepherds Pie Weight Watchers Recipes

CLASSIC SHEPHERD'S PIE

Steps:

• Preheat oven to 400ºF.
• Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
• Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.

WEIGHT WATCHERS SHEPHERD'S PIE

Steps:

• Preheat oven to 400ºF.
• Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
• Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.

CLASSIC SHEPHERD'S PIE

Steps:

• Preheat oven to 400ºF.
• Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
• Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes.
• Slice into 6 pieces and serve.

'PIZZA' SHEPHERDS PIE - WEIGHT WATCHERS

Steps:

• Heat the oven to 200*c.
• In a large saucepan heat some spray oil on a high heat.
• Add onions and carrots. Sautee until they start to turn brown, turn heat to half and add mushrooms.
• Meanwhile, boil potatoes.
• One onions, carrots and mushrooms are nicely browned remove from the pan and set aside.
• Add mince and brown.
• Drain any fat from meat.
• Re-add the vegetables to the pan.
• Add tin of beans, tomato puree, garlic, herbs and oxo. Stir well and bring to the boil. Add water as neccesary to get the consistency you desire. Bring to the boil. Turn down and simmer for 20 to 30 minutes, stirring from time to time and adding water as required.
• Mash the potatoes with the spread and milk.
• Put meat mixture into oven proof dish and put potato on top.
• Break mozerella into small pieces and scatter over the top of the shepherds pie.
• Cook in the oven for around 30 minutes.

SHEPHERD'S PIE FROM WEIGHT WATCHERS

Steps:

• In medium saucepan over medium heat, melt the butter. Sprinkle with 1 tablespoon of flour; cook, stirring constantly, 2 minutes.
• Whisk in broth, salt, and water. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, 3 to 4 minutes.
• Preheat oven to 400 degrees F. Spray a 2-quart casserole dish with non-stick cooking spray.
• In a large bowl, combine the chicken and remaining tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, marjoram, and sauce from pan. Transfer to the casserole dish.
• Top with potatoes, spreading to cover the filling completely. Sprinkle with cheese and paprika.
• Bake until bubbling and golden, 30 to 35 minutes.

LEAN WEIGHT WATCHERS SHEPHERDS PIE

Steps:

• Boil potatoes until tender enough to mash. Add milk and 1/2 cup of the chicken broth, mustard, and mash together. Add salt and pepper to taste.
• Preheat over to 350.
• Spray nonstick skillet with cooking spray (or small amount of oil). Add the onion and garlic and cook until soft. Add the ground turkey and cook until browned.
• Sprinkle flour over the turkey mixture. Stir well and cook until flour is absorbed (about 30 seconds). Stir in worcestershire sauce, sage, salt and pepper.
• Stir in 3/4 cup chicken broth. Turn down heat to simmer and cook until the sauce bubbles and thickens.
• Stir in peas and carrots. Pour the mixture into 9-inch square baking dish. Spoon the mashed potatoes over the turkey mixture.
• Place on a rimmed baking sheet and place in oven for about 40 minutes.
• Let stand about 5 minutes before serving.